I got some wheat beer homebrews from my pal. I tried opening one (It’s been @ room temp but motionless for at least 6 days. It was bottled last Sun) and it exploded like no other carbonated beverage explosion I’ve EVER SEEN. :eek:
Half the contents lie wasting on the counter, this nectar that is homebrew. While sopping it up I formulated my strategy for opening the next homebrew. I pinned my hope on the “Slow Release Principle.” My introduction to this technique was 11 years earlier, during my junior year of college. A friend and I audited Oenology. The “Slow Release Technique” was related by a mid-fifties, completely professorial Euglena researcher (He worked on Euglena!!).
I will send 50 cents to anyone that can correctly state the AA coding sequences in an euglena’s chloroplast
Anyway, the slow release principle, pioneered by Harve Lyman, master of Euglena, was put to use, in my attendance, on a bottle of expensive French Champagne. Harve deftly maneuvered his cork as he withdrew, so as to allow but a small, regulable, slit-like aperture. The notion is to slow the CO2 release on pulling the cork. In doing so, less foaming occurs (I don’t recommend this technique for post-pennant clinching victory celebrations :)). Additionally, since the remaining wine retains more CO2, there’s more FIZZ (And as they say in Champagne, France, “Fizz is Bizz.”). I figured if slow release worked for Harve, it might work for me.
Boy was I wrong. Less foaming over on the second attempt but it took a long time and still resulted in the loss of 1/5-1/4 of the contents. I pried the cap open only so far as to vent gas. The cap was still in place and acted as a reed valve, occluding outflow when I released tension from the church key. I worked for at least 5 minutes (which I submit is not a great deal of time given the average lifespan, it’s a long time to spend opening a beer). More and more gas (and subsequently foam as my patience wore thin) continued to escape. Eventually I reverted to the “Caveman Method.” I popped the top and shoved it into my mouth, savoring the contents as they auto-expressed.
How can I do this better? And since I prefer these beers @ RT, can improvements be made without chilling? Is the over-foaming more related to the immaturity of the brew, too much sugar remaining at the time of bottling, or too high a final protein content?